Title: Potato Latkes (Part 2 of 2)
Categories: Jewish Vegetable Holiday
Yield: 10 Servings

1. Peel the potatoes if the skin is coarse; otherwise, just clean them well. Keep them in cold water until ready to prepare the latkes. 2. Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture.* 3. Blend potatoes with the eggs, flour, salt and white pepper. 4. Heat 1" of oil in a frying pan. Drop about 1 tbs of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yoghurt, sour cream, sugar, or applesauce. Serves, 8-10. Note: You can freeze potato latkes. After making them, place them on a cookie sheet, freeze, and remove to a plastic bag. When ready to serve, place in a 450F oven for several minutes.

*The steel blade of a food processor or the grating blade are less painful ways of grating the potatoes and the onions. The blade makes a smooth consistency and the grater a crunchy one.

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